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What's a Kramer actually like?

I've always wondered. I always hear that they're really, really good, but never a definitive description.

What are their grinds like? Is it kind of a blended bevel deal, or a smooth convex face? Asymmetric?

I'm just going to assume fit and finish is as good as it gets, and heat treat would have to be solid. Is there anything in particular that makes a Kramer really, really shine? Overall performance, how is it using one?

Scott Sebastian (Salty) has talked a lot about his Kramer, both good and bad, and the modifications he asked for in his custom knife. You can find some of it in these pages or on his blog with excellent photographs as always.

I've talked to a few people that have used a Kramer. The informal consensus is they have essentially perfect fit and finish, very comfortable, heavy and good but not great cutters. Edge retention is mediocre and sharpening is very easy.

I can say that the Salty version mieji in 52100 is/was a pure performer.I loved everything about that knife except the tip,the tip flexed so much it was hard to sharpen.I do miss that knife........I wish I was not such a greedy b^stard